Latest obsession. So light and tasty! Steam shrimp. Let cool. Add whatever you want. I use a bit of mayo, horseradish sauce, Dijon mustard, dill, sea salt, old bay and pepper. I served it on a low carb tortilla. New favorite lunch.
I have overcooked shrimp for a long time. I thought that they were supposed to taste like little rubber tires! I guess I finally learned how to cook them properly a year or so ago. I will let you in on my little secret.
Living in the Florida Keys I have a ton of fresh shrimp available to me. If you live near the water, OR you live near a nice seafood market you can trust I highly suggest picking up some fresh shrimp. How do you know it’s fresh? It will smell clean with a hint of the ocean. If it smells like bleach or off, do not buy it! You can always ask your fish monger to smell the product. I know it sounds weird but I have been burned by a lot of seafood markets. You get home to find you have rotten shrimp. NOT COOL. If you can’t buy fresh shrimp, buy wild frozen shrimp. Any wild shrimp will do.
Prepping shrimp is easy. If you are using frozen make sure you thaw it out completely before using.
- Peel shrimp. I take everything off including the tail.
- Take a sharp knife and run it gently along the top of the shrimp.
- Remove the sand vein (it’s pink or clear) and the dark colored vein (the poopy vein).
- Give shrimps a quick rinse.
Now you have shelled and deveined shrimp. All ready to cook.
In a large saute pan add 1 tbsp of coconut oil. You could use extra virgin olive oil, but it burns at a high temperature. Coconut oil gives the shrimp a lovely light taste.
Warm the coconut oil over a 5/6 medium heat pan.
While the oil is heating up, season shrimp. I just use sea salt and pepper.
Now you are ready! Add shrimp carefully to the hot pan.
Now this part is important. You only want to cook the shrimp 2-3 minutes on each side. TIME it.
After 2-3 minutes, carefully flip shrimp over so the other side can cook for another 2-3 minutes. Pull from heat immediately.
Serve on a bed of pasta, a salad or eat them plain. They are fantastic. Plump, juicy, and cooked perfectly. If you want to jazz it up add cilantro or lime after it’s cooked!
I promise once you cook them like this you will never overcook another shrimp again!
One of my all time favorite recipes! For the Shrimp
4 oz of shrimp
1 tbsp of cilantro
1 clove of garlic
1 tsp of extra virgin olive oil
This is the recipe I always use for my shrimp.. You can find it here.
Prepare shrimp according to that recipe, or make it however you want.
Let shrimp cool. Dice shrimp into small chunks.
For the Salad
1 medium ripe tomato
1-2 tbsp of greek yogurt depending on how creamy/not creamy you like it.
1/4 of a small cucumber chopped
1 tbsp or so of chopped onion
Old Bay to taste.
Sea Salt and Pepper to taste
Add ingredients to the chopped shrimp. Mix well. Stuff into a deseeded tomato. Enjoy.
Or serve this shrimp salad on a pita, on top of a salad, or stuffed into romaine leaves.
Fat- 8 (this mostly comes from the tsp of evoo used to saute the shrimp, you can omit oil and steam or grill if you want to save a few grams) With no oil it’s only 3 grams of fat.
Shrimp is a great protein source. I wanted something different for lunch. I came up with shrimp cocktail. It was like I was at a fancy restaurant, without the insane prices!
For the shrimp-
6 large shrimp. Do not peel them or devein them. Simply boil them in hot water for 3 minutes. 3 minutes that is it! Remove shrimp immediately and add to ice cold water. The shrimp will stop cooking immediately. Once they cool, Peel and devein shrimp.
Served on a bed of greens with some homemade salsa.
In the salsa-
Sprinkle of salt
1 clove of garlic
For the cocktail sauce I simply mix the following–
Serve all together. This would be perfect for a party appetizer.